Lightly grease an 8-inch springform pan and set aside. In a saucepan, place the apples, 1/4 cups apple juice, sugar, cloves, and lemon rind, and cook over low heat for 20-25 minutes or until apples are tender. Remove the cloves and lemon rind and discard. Using a spoon or potato masher, roughly mash the apple mixture, and set aside. In a large bowl, place the graham cracker crumbs, remaining 1/4 cups apple juice, oil, and cinnamon, and stir well to combine. Place one-third of the crumb mixture in the bottom of the prepared springform pan and pack it down firmly with the back of a spoon. Spread one-half of the apple mixture evenly over the crumb layer. Spoon half of the remaining crumb mixture over the top of the apple mixture layer and press down again with the back of a spoon to pack it down. Repeat the layering pattern with the remaining apple and crumb mixtures. Cover the springform pan with plastic cling film and chill for 12 hours or overnight.

Remove the plastic cling film cover but leave the ring on the springform pan. Spread the prepared Apple Sweetened Tofu Topping evenly over the top of the cake. Return the springform pan to the refrigerator and chill an additional 30 minutes. Meanwhile, in a non-stick skillet, place the pecans, and cook over medium heat for 3-4 minutes or until fragrant and lightly toasted. Remove the pecans from the pan and set aside to cool. Remove the chilled cake from the refrigerator. Pick out 8 of the best looking pecan halves and evenly place them on the topping around the edge of the gateau. Roughly chop the remaining pecan halves. Sprinkle the center of the gateau with the chopped chocolate and chopped pecans. Carefully remove the ring of the springform pan and transfer the gateau to a platter. Use a long knife warmed in hot water to cut the gateau into 8 slices with a pecan half centered in each slice.